An Overthinking Baker: Chocolate Rice Krispie Cakes

I’ve decided to branch out a bit on my blog, and start posting a few recipes, starting with this nicely Easter-themed (kinda) one. Yesterday one of my best friends came over for a couple of hours, and we made chocolate Rice Krispie cakes. Technically, this isn’t baking, as no oven was involved, but melting chocolate definitely was, which makes it an automatic win in my book! This recipe is based loosely on BBC Food’s ‘Chocolate Easter Egg Nest Cakes’, so head over there for a slightly different take on the recipe!

All images from, although I didn't buy them all from there!

All images from, although I didn’t buy them all from there!


  • 225g chocolate: I used 100g Menier Chocolat Patissier milk cooking chocolate, 100g Menier Chocolat Patissier dark cooking chocolate (70% cocoa) and 25g Waitrose ‘Seriously Rich’ dark chocolate (65% cocoa). I really liked the cakes with dark chocolate, but my mum prefers them with milk chocolate, so just go with whatever suits your chocolatey preferences!
  • 2 tbsp golden syrup
  • 50g butter (I used unsalted)
  • Roughly 60g Rice Krispies (my friend and I made a mathematical error and thought we would need more Rice Krispies than the weight given, but around 61g realised that was an awful lot of Rice Krispies and we’d got our maths the wrong way round!)
  • Raisins – I have no idea how many we put in, just add as many as you want. If you don’t fancy raisins or want a mix, leave the raisins out or split your mixture in two, mixing raisins into one half. If you do this, I recommend colour-coding the fairy cake cases so one colour/design is with raisins and one is without, to avoid confusion!
  • Mini chocolate eggs (for best results, use Cadbury-style ones with a sugar shell – if, like me, Cadbury’s Mini Eggs seem to have disappeared off the face of the Earth – or at least, the seasonal shelves of Waitrose – Smarties eggs worked fine as a substitution.)

Chocolate Rice Krispie Cakes (1)


  1. Put fairy cake cases in a 14-hole fairy cake tray. The recipe was originally supposed to make 12, but we got 14 out of it – you may get less if you don’t use raisins.
  2. Melt the chocolate, golden syrup and butter, stirring until sufficiently liquid and smooth.
  3. Off the heat, add Rice Krispies and mix until all of them are coated in chocolate and there is a fairly even spread of chocolate.
  4. Add the raisins, and mix until they seem to be evenly spread across the mixture.
  5. Spoon mixture into cake cases, and add mini eggs on to the top in a decorative and overly arty-farty way. Try not to eat mini eggs before and end up two short at the end (not that we did that…)
  6. Leave in fridge for an hour+, until set.
  7. Clear up and eat remaining mixture!

– If you don’t feel like raisins (bleurgh, too healthy!), several recipes suggest adding mini marshmallows.

These cakes taste amaaazing, and are seriously easy to make, with minimal opportunities for setting fire to stuff and melting bowls! (Yep, I’ve done that. Twice, I believe. Skilled, huh?) Let me know if you give this recipe, or the original BBC Food one a go, and feel free to say if you like the idea of having culinary-themed posts!



2 thoughts on “An Overthinking Baker: Chocolate Rice Krispie Cakes

Say Hello!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s